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A variety of healthy eating patterns are linked to reduced risk of premature death, according to a new study led by Harvard T.H. Chan School of Public Health researchers.
Plant-based diet cuts risk of stroke by 10 per cent
Reducing meat consumption can reduce danger of suffering from the life-threatening condition
Posted : 12 May 2021
“At a stroke” means immediately, because of one single action, and that’s precisely how our risk of stroke could be decreased with a move to a plant-based, planet-friendly diet.
According to new research, vegetarians and vegans may be 10 per cent less likely than omnivores to suffer an ischemic stroke – when a blood clot or other blockage restricts the flow of blood to the brain. The Harvard TH Chan School of Public Health came to that conclusion after following the health and dietary habits of almost 210,000 people for more than 25 years.
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A study from the Harvard T.H. Chan School of Public Health found that people with diets high in plant-based foods reduce their risk of stroke compared to those with lower-quality diets. The researchers defined plant-based diets as rich in foods including “leafy greens, whole grains, and beans, and including lower levels of foods like refined grains, potatoes, and added sugars.”
A plant-based diet can lower overall stroke risk by 10%. “Our findings have important public health implications, suggesting that future nutrition policies to lower stroke risk should take the quality of food into consideration,” said first author Megu Baden, a postdoctoral fellow in the Department of Nutrition at the Harvard T.H. Chan School of Public Health.